Napoleon Quick Cake

Cooking time:

1 hour 50 minutes

Active time:

50 minutes

Complexity:

Average

Need to defrost

Homemade "Napoleon" is a delicate cake, with a lot of cream and lemon aroma. Instead of lemon peel, you can add ground vanilla.

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Recipe "Quick cake "Napoleon""

Ingredients for 6 servings

non-yeasted puff pastry in butter

500 g

milk

800 ml

chicken egg CO

3 pcs. (yolks)

sugar

180 g

butter

160 g

wheat flour

2 tbsp. spoons

lemon

1 pc. (zest)

Step 1/13

Defrost the dough at room temperature for about 40 minutes. Or a night in the fridge on the warmest shelf.

Step 2/13

First, brew the cream for "Napoleon." Separate the yolks from the proteins (proteins are not needed) and rub with sugar.

Step 3/13

Fry the flour in a dry saucepan until light cream and nutty.

Step 4/13

Heat milk to 60-70 ° C and pour into flour, mix thoroughly with a whisk.

Step 5/13

Add the yolks with the sugar, stir and cook, stirring until the cream thickens. Remove from heat.

Step 6/13

Add butter to hot cream and grate the zest of one lemon (only the yellow part), beat the cream with a mixer into a fluffy mass. Cover the finished cream with cling film and leave to cool in a cool place.

Step 7/13

Preheat the oven to 220 ° C. Square the dough, place on a baking tray on a sheet of parchment and place in the oven for 10 minutes. Then lower the temperature to 190 ° C and bake until golden (about 25 minutes more).